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Tri Tip (2 Ways) – A Delicious Masterpiece
If you haven’t experienced the joy of a perfectly cooked tri tip, you’re in for a treat! In my family, growing up, tri tip wasn’t just a meal, it was an event. It’s a cut that truly shines with a good marinade and the right cooking technique. I’m sharing two ways to cook it – on the grill or in the oven – because life happens, and sometimes you need a reliable indoor option. Today, I’ll show you how to get that smoky, tender flavor even without the grill!
Imagine a gorgeous, deeply browned roast, sliced against the grain, revealing a vibrant pink center. The aroma of garlic, spices, and a hint of smoke fills the kitchen. With a slight char on the outside and unbelievably tender within, this tri tip is a feast for the senses. I always sprinkle a tiny bit of Ras el Hanout in my spice blend, a nod to my mother’s kitchen in Morocco. It adds a subtle warmth which enhances the entire dish.
I’ve perfected this recipe through years of experimentation, adapting traditional techniques from my training in Paris to create a method that’s both foolproof and delicious. The secret? Marinating! It’s not just about flavor—the marinade tenderizes the meat, ensuring a melt-in-your-mouth experience. We’ll cover a common mistake to avoid. I’ll also share a fantastic pan sauce trick, if you’re feeling adventurous!
Why This Tri Tip Recipe Is the Best
What sets my tri tip apart is the marinade. Many recipes call for simple salt and pepper, but my blend — inspired by North African and European flavors — incorporates a depth of flavor that’s truly special. The combination of garlic, Lawry’s seasoning salt, and a touch of sugar creates a beautiful crust, while the parsley adds freshness. It’s a boost for the flavour!
Achieving the perfect texture is all about a two-step process of searing and slow cooking. Searing creates a beautiful crust which locks in all the juices. Then, whether you choose to grill or roast, low and slow heat ensures a tender, juicy result. The key is a meat thermometer – don’t skip it!
This recipe is incredibly foolproof, even for beginner cooks. The detailed instructions, complete with pro tips and a common mistake to avoid, guide you every step of the way. It’s a show-stopping main course that’s surprisingly easy to make, perfect for Sunday dinner or a special occasion.
Tri Tip Ingredients
Whenever I’m planning a tri tip, I try to source the best ingredients possible. Here in New York City, that often means a trip to a local butcher. But even at a well-stocked grocery store, you can find a great cut of tri tip if you know what to look for. Remember, a well-marbled roast is the key to success!
Ingredients List
- 2 ½ pound tri tip roast
- 1 ½ teaspoons garlic salt
- 1 tablespoon Lawry’s seasoning salt
- 1 ½ teaspoons kosher salt (Diamond Crystal)
- 1 teaspoon black pepper
- ½ teaspoon sugar
- 2 teaspoons garlic powder
- 1 tablespoon dried or fresh parsley
- ¼ cup olive oil
Ingredient Spotlight
Let’s talk about the star of the show: the tri tip roast itself. Finding a well-marbled cut is crucial. Fat equals flavor—and tenderness. If you can’t find a cut with good marbling, don’t worry—the marinade will help. But a good, well-marbled roast makes all the difference.
Kosher salt, specifically Diamond Crystal, is my go-to seasoning. It’s less salty by volume than table salt, so you get a more subtle flavor. If you only have table salt, use about half the amount. It might take you a couple of tries to adjust the seasoning to your personal preferences.
Fresh parsley brightens up the entire dish. If you prefer dried parsley, that’s perfectly fine, but use about one-third the amount. Dried herbs are more concentrated in flavor. Fresh parsley adds a burst of color and a subtle, refreshing flavor.
| Original Ingredient | Best Substitution | Flavor / Texture Impact |
|---|---|---|
| Tri Tip | Sirloin Tip Roast | Less tender, slightly different flavor. |
| Kosher Salt (Diamond Crystal) | Sea Salt | Similar flavor profile, adjust quantity carefully. |
| Fresh Parsley | Dried Parsley | Less vibrant flavor, use 1/3 the amount. |
How to Make Tri Tip — Step-by-Step
Step 1: Prepare the Marinade
In a small bowl, combine the garlic salt, Lawry’s seasoning salt, kosher salt, black pepper, sugar, garlic powder, and parsley. Whisk everything together until well combined. Truely, this spice blend is where the magic happens.
💡 Pierre’s Pro Tip: Don’t skip the sugar—it helps caramelize the exterior of the roast for a beautiful crust.
Step 2: Marinate the Tri Tip
Rub the spice mixture all over the tri tip roast, making sure every surface is well coated. Place the seasoned roast in a large zip-top bag and add the olive oil. Seal the bag and massage the oil into the meat. This step is crucial to helping the spices get into the meat.
⚠️ Common Mistake to Avoid: Don’t marinate in a metal bowl—it can react with the spices. Use glass or plastic instead.
Step 3: Refrigerate and Rest
Refrigerate the marinating tri tip for at least 8 hours, or up to 3 days. Turning the bag a couple of times helps ensure even seasoning. Removing the meat from the fridge 30 minutes before cooking helps it cook more evenly.
💡 Pierre’s Pro Tip: Letting the meat come to room temperature before cooking allows for a more even cook.
| Step | Action | Duration | Key Visual Cue |
|---|---|---|---|
| 1 | Prepare Marinade | 5 minutes | Spice blend well combined |
| 2 | Marinate Tri Tip | 10 minutes | Roast well coated with spice blend |
| 3 | Refrigerate/Rest | 8+ hrs | Meat reaches room temperature |
Serving & Presentation
Once the tri tip is cooked and rested, it’s time to slice and serve. Always slice against the grain for the most tender bites. Arranging the slices on a platter with a sprig of fresh rosemary or thyme adds a beautiful, aromatic touch. For me, it reminds me of the herbs growing in my Nonna’s garden in Provence.
This dish pairs beautifully with roasted vegetables, a simple green salad, or a creamy polenta. And of course, no tri tip meal is complete without a side of Santa Maria Pinquito Beans—a classic Central Coast California combination. These beans are intensely flavourful.
A robust red wine, such as a Cabernet Sauvignon or Syrah, complements the rich flavor of the tri tip perfectly. Or, for a lighter option, a crisp rosé would be delightful. Don’t forget to warm up some crusty bread to soak up all those juicy pan drippings!
Make-Ahead, Storage & Reheating
As a busy chef, I always appreciate recipes I can prep ahead of time. The tri tip can be marinated for up to 3 days, allowing you to save time on the day of cooking. I often toss the marinated roast in a zip top bag to keep throughout the week. It means dinner is ready when I am!
| Method | Container | Duration | Reheating Tip |
|---|---|---|---|
| Refrigerator | Airtight container | 3-4 days | Gently warm in oven or microwave. |
| Freezer | Freezer-safe container | 2-3 months | Thaw overnight in refrigerator. |
| Make-Ahead | Marinating Bag | Up to 3 days | N/A – Ready to cook! |
Variations & Easy Swaps
| Variation | Key Change | Best For | Difficulty Impact |
|---|---|---|---|
| Spicy Tri Tip | Add chili powder & cayenne | Spice lovers | Easy |
| Herb Roasted | Substitute herbs like rosemary and thyme | Mediterranean flavors | Easy |
| Coffee Rubbed | Add 1 tbsp instant espresso powder | Unique flavor profile | Medium |
Spicy Tri Tip
For those who like a little heat, add 1-2 teaspoons of chili powder and ¼ teaspoon of cayenne pepper to the spice rub. This will give the tri tip a delightful kick. It’s like a little bit of Morocco is in every bite!
Herb Roasted Tri Tip
Swap the parsley for a generous amount of fresh rosemary and thyme for a classic Mediterranean flavor. This takes me back to the evenings spent cooking in my aunt’s kitchen in Provence. Rosemary and thyme are a classic combination.
Coffee Rubbed Tri Tip
Add 1 tablespoon of instant espresso powder to the spice rub for a unique and complex flavor profile. Coffee adds a depth of bitterness that complements the richness of the beef beautifully. It might sound unconventional, but trust me!
What cut of meat is Tri Tip?
Tri Tip is a triangular cut of beef from the bottom sirloin. It’s known for being incredibly flavorful and tender when cooked properly. It’s a popular choice in California, but it’s quickly gaining fans across the US! It comes from the diaphragm muscle, and to get a quality cut of meat, it should be well-marbled with fat.
How long should I marinate Tri Tip?
Ideally, you should marinate tri tip for at least 8 hours, but up to 3 days will yield the best results. This allows the flavors to fully penetrate the meat and tenderize it. However, even a 30-minute marinade will significantly enhance the flavor, so don’t be afraid to get started even if you’re short on time!
What temperature should I cook Tri Tip to?
For medium-rare, aim for an internal temperature of 135-145°F. I always recommend using a meat thermometer to ensure accuracy. Overcooking will result in a tough roast, so it’s better to err on the side of slightly undercooked, as it will continue to cook as it rests. Precision after all these assurances is critical for perfect flavour.
How do I slice Tri Tip correctly?
Always slice tri tip *against* the grain. This means cutting perpendicular to the muscle fibers, which makes the meat more tender and easier to chew. Look closely at the meat—you’ll see the direction of the fibers—and slice across them. A sharp knife is a must for clean slices.
Can I grill Tri Tip if it’s frozen?
I strongly advise against grilling tri tip from frozen. It will cook unevenly, resulting in a dry and tough roast. Always thaw the tri tip completely in the refrigerator before grilling or roasting. It’s worth the planning – you won’t regret it! A must.
What’s the best way to rest Tri Tip?
Resting tri tip is crucial for allowing the juices to redistribute throughout the meat, keeping it tender and flavorful. Wrap the roast loosely in foil and let it rest for at least 10-15 minutes before slicing. Don’t skip this step!
Can I use a different seasoning salt instead of Lawry’s?
While Lawry’s seasoning salt is a key flavour profile in this dish, you can substitute it with a blend of garlic salt, paprika, onion powder, and MSG. However, Lawry’s has a particular blend of sweetness and umami that won’t be entirely replicated. If you can find it, it is worth it to find the full flavour.
What’s the best side dish to serve with Tri Tip?
Traditionally, Tri Tip is served with Santa Maria Pinquito Beans, a type of white bean that’s native to California. But really, it pairs well with just about any side – roasted vegetables, mashed potatoes, a simple salad, or even a grilled corn on the cob. I like to keep things pretty classic.
Can I cook this recipe ahead of time?
Absolutely! You can marinate the tri tip a day or two in advance, and the cooked roast will keep in the refrigerator for up to 3-4 days. It’s a great way to make meal prepping a whole lot easier. I always prepare the marinade ahead of time.
What if I don’t have a grill?
No problem! This recipe works wonderfully in an oven too. Follow the oven-roasting instructions provided, and it will be just as delicious. You can still get a lovely caramelized exterior with a hot oven and a quick sear beforehand.
Share Your Version!
I can’t wait to see your beautifully cooked tri tips! If you give this recipe a try, please leave a star rating in the comments below, and let me know how it turned out. Feel free to share a photo of your creation on Instagram or Pinterest – tag me @spicemingle, and I’ll be sure to check it out. If you have any questions or need further assistance, please don’t hesitate to ask!
From my NYC kitchen to yours — I hope this recipe brings as much warmth to your table as it does to mine. — Pierre 🧡
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Tri Tip (2 Ways)
Description
If you have never had tri tip, you haven’t lived! I will show you how to cook tri tip on the grill or in the oven, it’s SO easy and the flavor is unbeatable! We always had tri tip for Christmas dinner growing up, it’s an impressive main dish!
Ingredients
- 2 & 1/2 pound tri tip roast
- 1 & 1/2 teaspoons garlic salt
- 1 tablespoon Lawry's seasoning salt
- 1 & 1/2 teaspoons kosher salt (Diamond Crystal)
- 1 teaspoon black pepper
- 1/2 teaspoon sugar
- 2 teaspoons garlic powder
- 1 tablespoon dried or fresh parsley
- 1/4 cup olive oil
Instructions
- If you can, get your tri tip from a local butcher. They will have what is called "prime" cuts, which has more fat and marbling than you can find at the grocery store. It will take longer to cook because of all the fat. (Fat=flavor)
- If you buy your tri tip at the grocery store, make sure that you go to a high-end grocery store. High-end grocery stores are going to have mid-range cuts of meat. A discount store is going to have discount meat, and it will not be marbled well. Your roast will shrink a lot more and it will take a shorter time to cook.
- Ask the butcher or grocery clerk for a well marbled tri tip roast, or "California cut" or a "triangle roast." If they still don't know what you mean, ask for the bottom sirloin butt (subprimal cut).
- In a small bowl, combine all the spices: galic salt, seasoning salt, kosher salt (only kosher salt, never table salt, and preferably Diamond Crystal!), pepper, sugar, garlic powder, and parsley. 1 tablespoons of dried parsley is fine, you can use 2-3 tablespoons if you are using fresh parsley.
- If you are grilling, trim the fat cap from the roast. If you are oven roasting, leave it on.
- Rub the spice mixture all over the roast with your hands. Place in a large ziplock bag and add 1/4 cup olive oil. Seal the bag and massage the oil into the meat. Place in the fridge and marinate, turning a couple times, for about 8 hours. (This is ideal. If you only have an hour or even 15 minutes, guess what, you're still going to get a great roast. But the longer you marinate, the more flavor there will be. You can leave it in the fridge for up to 3 days.)
- Remove the meat from the fridge 30 minutes before you plan to cook it. It should start cooking at room temperature.
- Preheat your grill to high heat. Make sure you give it a good 15-20 minutes to heat up.
- Place the roast on a plate and discard the marinade (or save it to add to a pan sauce if you plan to make one).
- Grease the grill (or brush oil directly on the meat).
- Sear the roast over high heat for about 2-3 minutes, until it is nicely browned. Flip over (grease again if necessary) and sear the other side for 2-3 minutes. Keep the lid shut as much as you can.
- Turn off the heat on the side of the grill that your meat is on. We are cooking it over INDIRECT heat. Lower the other side of the grill to low heat. If you are cooking over charcoals, arrange the meat and charcoals so that the meat is off to the side, not cooking directly above the charcoal.
- Grill without opening the lid for about 20-25 minutes, or about 10-15 minutes per pound, depending on how rare you want it. Rare is 135 degrees F. Medium rare is 145 degrees F. Use a meat thermometer inserted in the center of the roast to check the temperature.
- Remove the roast from the grill, and place on a rimmed serving platter. Cover well with foil and let rest for 10-15 minutes.
- Slice against the grain and serve (see photos). Try this tri tip with it's traditional side dish, Santa Maria Pinquito Beans!
- Remove the meat from the fridge 30 minutes before you plan to cook it. It should start cooking at room temperature.
- Preheat your oven to 400 degrees F.
- Line a rimmed baking sheet with foil and place an oven-safe cooling rack on top, and set aside.
- Heat a large skillet over medium high heat. Add 2 tablespoons olive oil. When the oil shimmers, place the roast in the pan, fat side down. Sear the roast for about 3-4 minutes, until a brown crust has developed. Flip and sear the other side.
- Place the roast on the cooling rack. Save the marinade and oil from searing for a pan sauce, if you choose to make one.
- Put the roast in the oven and bake at 400 degrees for about 20-30 minutes, or about 10-15 minutes per pound, depending on how rare you want it. Rare is 130-135 degrees F. Medium rare is 135-145 degrees F. Don't cook it past 145; the meat doesn't have enough fat for medium well or well. Use a meat thermometer inserted in the center of the roast to check the temperature.
- Remove the roast from the oven, and cover well with foil. Let rest for 10-15 minutes.
- Slice against the grain and serve (see photos). Try this tri tip with it's traditional side dish, Santa Maria Pinquito Beans!
- Save all meat drippings* and excess marinade. Add to a small saucepan with 2 cups beef broth.* Bring to a boil. In a small bowl, combine 1/3 cup cold water and 3 tablespoons flour. Whisk until smooth, and then slowly pour into the boiling broth. Continue simmering for 5-10 minutes until thickened. Add 2 tablespoons butter, season with salt and pepper, and serve with meat.
